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Apple Pie II
Dessert

Apple Pie II

4.7

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
  2. 2 Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
  4. 4 Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
  5. 5 Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.

By DLEEGUILL

Tropical Fruit Flambé
Dessert

Tropical Fruit Flambé

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
  2. 2 Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
  3. 3 Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
  4. 4 Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

By jjbazoka Music

Mini Apple Pies with Pillsbury Crust
Dessert

Mini Apple Pies with Pillsbury Crust

Prep
25 min
Cook
50 min
Total
195 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Whisk in flour until no lumps remain. Add apples, apple juice, sugar, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 5 to 7 minutes, stirring occasionally.
  2. 2 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Trim 4 circles from the pie crust; allow enough dough to fit the tin and be able to crimp and seal top and bottom crusts. Press 1 dough circle into the bottom of each of 2 mini pie tins. Add filling. Drape top crusts over filling. Wrap excess top crusts under bottom crusts edges, pressing edges together to seal. Flute the edges and cut slits in the top crusts.
  4. 4 Bake in the preheated oven for 15 minutes. Cover edges of crusts with strips of aluminum foil to prevent burning. Continue baking until apples are tender and crusts are golden brown, 25 to 30 minutes more.
  5. 5 Cool pies on rack at least 2 hours before serving.

By thedailygourmet

Strawberry-Mango Pie
Dessert

Strawberry-Mango Pie

4.3

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
  2. 2 Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
  3. 3 Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
  4. 4 Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
  5. 5 Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

By K Persaud

Strawberry Tarts
Dessert American

Strawberry Tarts

4.6

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the glaze: Blend sugar, cornstarch, and salt together; stir into apple juice. Cook over medium heat, stirring constantly, until smooth and thick. Allow to cool for 10 minutes.
  3. 3 Brush a small amount of glaze over the bottom of each pastry crust. Arrange strawberries on top of glaze, slicing if necessary to fit. Spoon remaining glaze carefully over strawberries, covering them well.
  4. 4 Chill strawberry tarts for 2 to 4 hours.

By Carol

Strawberry Banana Pie
Dessert

Strawberry Banana Pie

3.3

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the prepared pie crust into a 9 inch pie pan and set aside.
  2. 2 Combine the butter, brown sugar, flour, cinnamon, nutmeg, and nuts in the bowl of a food processor. Pulse the mixture until it has the texture of oatmeal. Refrigerate this crumble topping until ready to use.
  3. 3 Pour the apple juice into a medium sauce pan over medium-low heat; add the sliced bananas and honey and stir until the honey melts. Mix in the chopped strawberries and white sugar. Simmer uncovered for 20 minutes. Pour the warm fruit mixture into the prepared pie crust; evenly distribute the cold crumble topping across the top of the pie.
  4. 4 Bake in the preheated oven until golden brown and set, about 20 minutes. Cool the pie on a wire rack for 30 minutes before serving.

By K Persaud

Rhubarb Strawberry Compote
Dessert American

Rhubarb Strawberry Compote

5.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine rhubarb, sugar, and vanilla sugar in a large pot; set aside for 30 minutes.
  2. 2 Stir apple juice into rhubarb mixture; bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
  3. 3 Whisk cornstarch and water together in a small bowl until well combined; stir into rhubarb mixture. Bring to a boil, then remove from heat. Cool completely.
  4. 4 Stir in strawberries before serving.

By Marianne

Butterscotch Apple Cookies
Dessert

Butterscotch Apple Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. 2 Mix together flour, cinnamon, baking soda and salt in medium bowl.
  3. 3 Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
  4. 4 Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
  5. 5 While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
  6. 6 When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

By CORWYNN DARKHOLME

Extra Gingery Bread
Dessert

Extra Gingery Bread

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
  2. 2 Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
  3. 3 In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
  4. 4 Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.

By Ibby

Fresh Raspberry Turnovers
Dessert American

Fresh Raspberry Turnovers

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
  2. 2 Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
  3. 3 Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
  4. 4 Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1 to 2 minutes more, then stir in the remaining fresh raspberries.
  5. 5 Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
  6. 6 Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
  7. 7 Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
  8. 8 Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
  9. 9 Bake in the preheated oven until turnovers are puffed and golden brown, about 20 minutes. Cool briefly on the baking sheets before serving.

By Mott's

Iced Oatmeal Cookies
Dessert

Iced Oatmeal Cookies

5.0

Prep
25 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Position racks in the top and bottom thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 cookie sheets with silicone liners (such as Silpat®).
  2. 2 Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.
  3. 3 Combine butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium-high speed, stopping occasionally to scrape down the sides of the bowl, until creamy, about 2 minutes. Add eggs and vanilla and beat until blended, about 1 minutes, scraping the sides as needed. Add dry ingredients and mix on low speed just until blended. Mix in oats, raisins, and pecans on low speed just to blend.
  4. 4 With a 2-inch cookie scoop, scoop dough onto the prepared cookie sheets, spacing about 2 inches apart.
  5. 5 Bake in the preheated oven, rotating sheets halfway through, until cookies are light golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
  6. 6 While the cookies are cooking, whisk powdered sugar, butter, and 1 tablespoon apple juice together in a bowl until smooth. Add more juice if needed for a good drizzling consistency.
  7. 7 Drizzle icing over cooled cookies. Let icing set before serving, about 30 minutes.

By Kim Scharf

White Chocolate-Cherry Bread Pudding
Dessert

White Chocolate-Cherry Bread Pudding

4.7

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
  2. 2 Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
  3. 3 Heat oven to 350 degrees F.
  4. 4 In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
  5. 5 Add cinnamon and nutmeg and reduce heat to simmer.
  6. 6 Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
  7. 7 Drain cherries and reserve the liquid.
  8. 8 Butter a 9x9-inch baking pan or 8 ramekins.
  9. 9 Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
  10. 10 Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
  11. 11 Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
  12. 12 Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
  13. 13 Top the bread pudding with the creme and serve warm.

By Ball Park Buns

The Best Gluten-Free Apple Crisp
Dessert American

The Best Gluten-Free Apple Crisp

5.0

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Place apples in a large mixing bowl and toss with cinnamon and 2 tablespoons cornstarch. Transfer to the prepared baking dish. Pour apple juice over apples.
  3. 3 Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Blend in flour and 2/3 cup cornstarch using 2 forks or a pastry blender until butter mixture is crumbly; sprinkle evenly over apples.
  4. 4 Bake in the preheated oven until apples are tender and crust is golden, 40 to 50 minutes.

By Carol Graham

Classic Apple Pie Filling
Dessert American

Classic Apple Pie Filling

4.3

Prep
Cook
Total

Instructions

  1. 1 Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. 2 Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
  3. 3 Combine sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
  4. 4 Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. 5 Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

By Ball

Apple Walnut Canadian Butter Tarts
Dessert American

Apple Walnut Canadian Butter Tarts

4.8

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a muffin tin with cooking spray.
  2. 2 Dust a work surface with flour and roll out pie dough to a thickness of about 1/8 inch. Cut out 12 circles using a 4-inch round pastry cutter,
  3. 3 Transfer dough into lightly sprayed muffin tin. Press the dough gently into the bottom and sides. Refrigerate while you prepare the filling.
  4. 4 Add apple juice into a saucepan and simmer over medium-high heat until it has reduced to 3 or 4 tablespoons of apple syrup. Set aside.
  5. 5 Place brown sugar into a bowl and pour apple syrup on top of the sugar. Add melted butter, egg, cream, vanilla, and salt. Whisk until filling is liquid and smooth.
  6. 6 Pull pastry out of the fridge. Divide walnuts evenly on top of the bottom of the tart shells. Pour filling on top about 2/3 full. Tap the pan to smooth out filling.
  7. 7 Bake in the preheated oven until crust is cooked through and the filling is bubbly, about 20 minutes. Let cool for about 10 minutes then remove from the muffin tins and serve at room temperature.
  8. 8 Serve and enjoy!

By John Mitzewich

Apple Upside-Down Cake
Dessert American

Apple Upside-Down Cake

4.6

Prep
20 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
  3. 3 Place flour, apple juice, sugar, butter, eggs, milk, vanilla, baking powder, salt, and remaining 1 tablespoon cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
  4. 4 Pour batter over apples making sure they are evenly covered.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. lace a large serving dish over cake and carefully flip over.
  6. 6 Remove cake from the pan by placing a large serving dish over the pan and carefully flipping it over.

By Amber

Hamentashen with Brownie Filling
Dessert Other

Hamentashen with Brownie Filling

4.5

Prep
60 min
Cook
10 min
Total
280 min

Instructions

  1. 1 Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
  2. 2 Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
  3. 3 Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
  4. 4 Preheat an oven to 375 degrees F (190 degrees C).
  5. 5 Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
  6. 6 Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
  7. 7 Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
  8. 8 Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.

By Chef4Six

Chai Apple Pie
Dessert American

Chai Apple Pie

4.8

Prep
30 min
Cook
35 min
Total
155 min

Instructions

  1. 1 Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags.
  2. 2 Meanwhile, peel, seed, and chop apples; toss them in a bowl with lemon juice to prevent browning.
  3. 3 Combine cinnamon, ginger, cloves, cardamom, and black pepper in a small bowl.
  4. 4 Combine apples, apple juice-chai tea mixture, cinnamon-spice mixture, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until apples soften, about 30 minutes.
  5. 5 Transfer 1/4 cup of apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until mixture thickens, about 5 minutes. Pour filling into a bowl and set aside to cool, about 1 hour.
  6. 6 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  7. 7 Pour filling into one pie crust. Press remaining pie crust over apple filling; flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape. Cover edges of pie with aluminum foil to avoid burning.
  8. 8 Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until pie is warm, but not hot, before serving.

By Jessica Furniss

Christmas Cake
Dessert European

Christmas Cake

4.8

Prep
30 min
Cook
180 min
Total
330 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to overnight.
  3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
  4. 4 Toss brandy-soaked fruit with ½ cup flour in a bowl.
  5. 5 Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
  6. 6 Stir molasses and apple juice together in a separate bowl until combined.
  7. 7 Beat butter in a large bowl until light and fluffy; gradually blend in brown sugar and eggs.
  8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
  9. 9 Fold in floured fruit. Transfer batter to the prepared pan.
  10. 10 Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
  11. 11 Remove cake from the pan; peel off parchment paper. Cool cake completely.

By Carol

Duck Sauce
Pantry Chinese

Duck Sauce

4.6

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place plums in a stockpot over medium-high heat. Stir in 1 cup water, apple juice, brown sugar, apricot preserves, soy sauce, garlic powder, and dry mustard.
  3. 3 Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce the heat and continue simmering until fruit is completely soft, about 40 minutes. Remove from the heat and let cool for 30 minutes.
  4. 4 Transfer cooled mixture to a food processor or blender. Blend until completely smooth, adjusting the consistency with additional water if desired.
  5. 5 Cover and refrigerate until ready to use.

By NANCYLOUISEB

Homemade Strawberry Nectar
Drink Other

Homemade Strawberry Nectar

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine strawberries and apple juice in a blender or the bowl of a food processor; blend until smooth. Blend in water until reaches desired thickness.

By PURPLECAT7

Injection Marinade for Pork

Injection Marinade for Pork

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.

By Julie Gilbert

Awesome Apple Martinis
Drink American

Awesome Apple Martinis

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a large cocktail shaker full of ice, combine apple schnapps, vodka, and apple juice; shake well to mix. Divide evenly between two martini glasses.

By Stacia Gowens

Liquid Hot Apple Pie
Drink

Liquid Hot Apple Pie

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large pot, combine the apple juice, ginger ale and brown sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in the whiskey and spiced rum and let stand for 1 hour. Pour into 1 gallon jugs or containers and place a cinnamon stick in each one. Cover and store until serving. This can be served warm, but don't heat too much or the alcohol will burn off.

By MMINDY